Italian elicoidali with yellow datterino

Delverde pasta “Elicoidali” with yellow datterino Carbone Conserve, chopped pistachios and stracciatella Latteria Sorrentina

INGREDIENTS

  • Elicoidali Delverde  – 250g
  • stracciatella Latteria Sorrentina 200 g
  • chopped pistachios 40 g
  • clove of Garlic
  • Evo oil Rega
  • EVO Oil Rega

LEVEL OF DIFFICULT:

Easy

PREPARATION TIME:

15 min

COOKING TIME:

25 min

PREPARATION

Fry the oil with the crushed garlic clove.

As soon as the garlic has lightly browned, put the yellow datterino tomatoes by gently squeezing them and add the salt; after a minute over high heat, remove the garlic, cover with a lid and lower the heat.

Meanwhile, cook the pasta in salted water (with a handful of coarse salt) for the cooking time indicated and drain it al dente, taking a small ladle of cooking water.

Raise the heat to the pan with the datterini tomatoes and toss the pasta into the pan by adding a little cooking water, let it dry quickly and turn off the heat. With the flame off, add the chopped pistachios and the stracciatella, whisk everything and serve this pleasure!